Chicken Caprese

Chicken Caprese

8
Steven George Pierce 0

"Boneless chicken breast topped with spinach, tomato, and buffalo mozzarella with a touch of balsamic serves beautifully with a side pasta tossed with pesto."

Ingredients

50 m {{adjustedServings}} servings 496 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Stir garlic into hot oil and cook until slightly softened, about 2 minutes, stirring often. Add spinach and toss with hot oil and garlic; cover and remove from heat. Set spinach mixture aside to wilt spinach.
  3. Heat 3 more tablespoons olive oil in an oven-safe skillet. Cook chicken breasts in hot oil until browned, about 4 minutes per side. Season with salt. Layer 1/4 of the wilted spinach, tomato slices, and mozzarella slices on top of each breast. Season with ground black pepper and drizzle with balsamic vinegar.
  4. Bake in preheated oven until cheese has browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

Footnotes

  • Cook's Note:
  • I have found that if you let it rest when taken out of oven, the cheese firms up a bit for a tastier, stringier treat.
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Reviews

8
  1. 12 Ratings

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I butterflied the chicken breast and followed the recipe exactly. As I don't eat meat, I made chicken for my Dad and tilapia for myself, which was also quite good. My Dad loved the chicken. Said...

I liked this. I used garden tomatoes which definitely enhanced the flavor. I don't think I would make this if I only had flavorless hothouse tomatoes. I did add a little Italian Seasoning to t...

Only change I made was to sprinkle with chopped basil before placing in the oven. Otherwise, I followed the recipe and it was a huge success. Oh, I did use Roma tomatoes instead of the beefstea...